Here is a great soup to keep on hand during these chilly winter months! You can add chicken, burger or any veggies you want to it to make it more of a stew. It freezes great and is perfect for all of the seasonal squash that is so readily available right now!

2 Tbsp coconut milk (the thick stuff, from the can…optional but recommended)

1/2 C or more water (add as needed for thinner soup)

Juice of 1 orange

**Optional Seasoning ideas: 1-2 TBS Curry Powder

Instructions:

Preheat your oven to 400 degrees F.

Halve the squash and place it face down in a glass or ceramic roasting dish about 30-55 minutes.

After the squash has been roasting for about 20 minutes, begin to cook the rest of the soup ingredients on the stove-top.

Use a large soup pot and saute the onions in your cooking oil until they begin to brown on the edges.

Add the garlic in with the onions and add salt, sage and pepper. Allow this to cook for just couple of minutes to take the edge off of the raw garlic.

Add your chicken stock, coconut milk and water.

By now your squash should be roasted and you can scoop it out and add it to the mixture and stir.

When it’s combined, add the orange juice as the last thing you do before you turn off the heat.

Allow the soup to cool a bit and then pour it into a blender until it’s smooth. You will likely need to do this in 1-2 batches. Be careful not to fill the blender to the top when you’re blending hot liquids as the steam tends to expand the liquid when you blend it.

This makes 4-6 servings depending on how big you serve up the bowl!

Optional: Garnish with fresh sage leaves that have been fried in ghee or coconut oil. YUM!

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